I didn't want to be a chef: just a cook. And my experiences in Italy had taught me why. For millennia, people have known how to make their food. They have understood animals and what to do with them, have cooked with the seasons and had a farmer's knowledge of the way the planet works. They have preserved the conditions of preparing food, handed down through generations, and have come to know them as expressions of their families. People don't have this kind of knowledge today, even though it seems as fundamental as the earth, and, it's true, those who have it tend to be professionals -- like chefs. But I didn't want this knowledge in order to be a professional; just to be more human. (313)
Bill BufordAll this intelligent and careful work revealed a man of great forethought. Yet you could see in Mr. Wicks's eyes--as he stood in the shade of the terminal awning, all that tweed and education waving to us, as one by one each bus pulled out for the noisy drive into the city--that he had failed.
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This was a mouth that had suffered many slings and arrows along with the occasional thrashing and several hundredweight of tobacco and Cadbury's milk chocolate. This was a mouth through which a great deal of life had passed at, it would appear, an uncompromising speed.
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